Shrimp Corn Chowder Food

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QUICK SHRIMP AND CORN CHOWDER



Quick Shrimp and Corn Chowder image

This light and flavorful chowder is perfect for late spring dinners.

Provided by Paige Grandjean

Time 35m

Yield Serves 4

Number Of Ingredients 11

3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn
2 tablespoons unsalted butter
½ cup chopped yellow onion (from 1 small onion)
2 garlic cloves, chopped (about 2 tsp.)
1 ¾ cups lower-sodium chicken broth
10 ounces (6 medium) baby red potatoes, cut into 1⁄2-inch pieces
1 teaspoon kosher salt
¼ teaspoon black pepper
8 ounces medium-size peeled, deveined raw shrimp
2 tablespoons heavy cream
2 tablespoons sliced fresh chives

Steps:

  • Cut kernels from corncobs (about 2 ¼ cups); place in a bowl. Using the large holes on a box grater, scrape pulp and liquid (about ½ cup) from cobs into bowl with kernels. Discard cobs.
  • Heat butter in a large saucepan over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in chicken broth, potatoes, salt, and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until potatoes are just tender, 12 to 15 minutes. Add corn mixture; stir until well combined.
  • Transfer 1 cup of the chowder to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 15 seconds. Stir mixture back into remaining chowder. Bring to a simmer over medium. Add shrimp, and cook, stirring occasionally, until opaque and cooked through, about 3 minutes. Stir in heavy cream. Ladle into 4 bowls. Sprinkle each serving with chives.

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

Provided by john zelahy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 53m

Yield 4

Number Of Ingredients 11

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
  • Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
  • Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
  • Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  • Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
  • Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno chile, for serving

Steps:

  • Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
  • Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Shrimp and corn chowder will warm you up!

Provided by DotDot

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
2 leeks (white and pale green parts only), chopped
salt and ground black pepper to taste
2 tablespoons all-purpose flour
3 cups half-and-half
1 pound potatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 pound cooked shrimp
2 (8 ounce) bags frozen corn
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.
  • Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.
  • Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

Nutrition Facts : Calories 420 calories, Carbohydrate 40.7 g, Cholesterol 203.6 mg, Fat 19.3 g, Fiber 4.1 g, Protein 24.1 g, SaturatedFat 11.4 g, Sodium 366.5 mg, Sugar 4.6 g

POBLANO CORN CHOWDER WITH SHRIMP



Poblano Corn Chowder with Shrimp image

Categories     Soup/Stew     Milk/Cream     Pepper     Vegetable     Lunch     Shrimp     Corn     Hot Pepper     Fall     Cilantro     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Steps:

  • Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
  • Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
  • Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
  • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

SHRIMP CORN CHOWDER



Shrimp Corn Chowder image

Is there anything more delicious than a thick, creamy chowder with corn and potatoes? Yeah. The same-with shrimp added!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 10

4 Tbsp. butter
2 cups chopped scallions, green tops only
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. seafood seasoning
4 cups shrimp stock or fish stock
3 cups half-and-half, warmed
3 cups diced red potatoes (1/4 inch), skin on
2 lb. large shrimp (see note)
2 cans (15.25 oz. each) no-salt-added corn, drained
1 can (10-3/4 oz.) condensed cream of potato soup

Steps:

  • In a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
  • Pour shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
  • Once potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time.

Provided by NcMysteryShopper

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 22

1 lb medium shrimp, shelled and deveined
6 garlic cloves, minced
2 scallions, minced
2 tablespoons fresh lime juice
salt
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels
2 cups whole milk
2 tablespoons annatto oil (recipe & directions below)
1 large red onion, finely chopped
1 red bell pepper, finely chopped
1 teaspoon ground cumin
3 plum tomatoes, peeled seeded and finely chopped
6 cups chicken stock or 6 cups low sodium chicken broth
1 plantain, green (peeled and coarsely grated)
2 tablespoons cilantro leaves
1/4 teaspoon cayenne pepper
1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
3 plum tomatoes, peeled seeded and finely chopped
2 scallions, minced
2 tablespoons coarsely chopped cilantro
2 1/2 tablespoons fresh lime juice
salt & freshly ground black pepper

Steps:

  • Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
  • Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
  • Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
  • In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
  • Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
  • Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.

Nutrition Facts : Calories 310.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 125.7, Sodium 528.4, Carbohydrate 37.6, Fiber 4.7, Sugar 15.2, Protein 27.6

SHRIMP CHOWDER



Shrimp Chowder image

I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each) evaporated milk
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds peeled and deveined cooked small shrimp
3 ounces cream cheese, cubed

Steps:

  • In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

SHRIMP & CORN CHOWDER



Shrimp & Corn Chowder image

All I can say is, YUM! This is a very simple recipe that reminds me of Mom's shrimp thermidor. (I sure wish I had my Mom's recipe...) But in the meantime, this is easy and tastes yummy! Very hearty, and a treat for my family since it has shrimp in it...(I've even made this and served it over Pepperidge Farm pastry shells to try and "mock" my Mom's recipe.) Good copycat, in my opinion! NOTE: Her recipe did NOT include corn, although sometimes she would add peas.

Provided by Stacky5

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup green onion, chopped
1 large garlic clove, minced
1/8 tablespoon cayenne pepper
1 tablespoon real butter, melted
2 (10 1/2 ounce) cans campbell's cream of potato soup
1 (3 ounce) package cream cheese, softened
2 cups approx. whole milk (1 1/2 soup cans)
1 (14 1/2 ounce) can golden whole kernel corn, undrained
2 cups frozen cleaned raw shrimp
1/8 cup flat leaf parsley, chopped
1 dash frank's hot sauce
1/8 teaspoon salt
pepper, to taste
grated parmesan cheese, for garnish

Steps:

  • In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
  • Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
  • Add shrimp and corn. Season with salt and pepper and stir.
  • Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
  • Garnish with grated, fresh parmesan cheese.

Nutrition Facts : Calories 337.6, Fat 23.7, SaturatedFat 14.3, Cholesterol 64.6, Sodium 1248.1, Carbohydrate 27.1, Fiber 2, Sugar 7.8, Protein 7.2

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Ellen Slaby

Categories     Soup/Stew     Dairy     Potato     Quick & Easy     Shrimp     Corn     Summer     Bon Appétit     Massachusetts

Yield Serves 6 to 8

Number Of Ingredients 11

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Steps:

  • Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

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From myrecipes.com


SHRIMP CORN CHOWDER BOBBY FLAY - ALL INFORMATION ABOUT HEALTHY …
Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes. Step 3. Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes. Step 4.
From therecipes.info


10 BEST SHRIMP POTATO CORN CHOWDER RECIPES | YUMMLY
Southwestern Potato Corn Chowder Heather Likes Food. black beans, medium onion, ground cumin, chicken broth, chipotle chili powder and 11 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat! bacon, chicken broth, scallions, bay leaf, cream corn, pepper and 7 more. Bacon Onion Potato Corn Chowder (Gluten Free) Oh Snap! Let's eat!
From yummly.com


CREAMY CAJUN SHRIMP AND CORN CHOWDER - PINK OWL KITCHEN
Stir in the frozen corn and shrimp and continue to simmer for an additional 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque. Stir in the heavy cream, season the soup with more salt and pepper to taste, and simmer for an additional 3-5 minutes until the soup is thickened and creamy.
From pinkowlkitchen.com


CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE
Remove about 2 cups of the potato mixture with a slotted spoon. Puree in a blender or in a bowl with an immersion blender. The Spruce Eats / Diana Mocanu. Return the mixture to the soup and add the scallops and shrimp to the pan and cook for about 5 to 10 minutes longer, or just until the seafood is cooked.
From thespruceeats.com


SPICY SHRIMP AND CORN CHOWDER WITH CHORIZO | TRIED & TRUE RECIPES
Cook the Vegetables: Melt 2 tablespoons of butter into the oil over medium high until frothy. Add the onion and celery and cook for 8-10 minutes until softened and browning. Add the garlic and cook for 45 seconds until fragrant. Season with salt and pepper and stir to combine. Next, add the potatoes and season with salt.
From triedandtruerecipe.com


SHRIMP CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
Steps: In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 …
From stevehacks.com


SHRIMP & BACON BISQUE - THERESCIPES.INFO
Creole Shrimp and Bacon Bisque - Cuisine Noir Magazine best www.cuisinenoirmag.com. PREPARATION In a large pot on medium heat, heat oil then add bacon and fry for 5 minutes, until crispy. Line a plate with paper towels then transfer bacon to plate, leaving fat in pot. Add shrimp to pot and season with 1/2 teaspoon of Tony's Spice N' Herbs Seasoning. Sauté …
From therecipes.info


FOOD.COM - CORN CHOWDER WITH SHRIMP
This chowder hits the spot ANY time of year 襤 Get the recipe for Corn Chowder with Shrimp: https://bit.ly/3aDcFUS : http://instagram.com/jonjon33
From facebook.com


SHRIMP AND CORN CHOWDER - SHERRY BABY RECIPES
In a large pot melt butter over medium heat and add leeks; cook 8 minutes, stirring occasionally. Add potato, broth and corn kernels. Simmer 15 minutes, stirring occasionally. Combine half-and-half and cornstarch; stir into pot. Add Old Bay seasoning and bring to a simmer.
From sherrybabyrecipes.com


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